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Asparagus, shiitake mushrooms, crab and kimizu
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800g asparagus, trimmed
200g white crab meat
30g dried shiitake mushrooms
50ml light soy sauce
soaked shiitake mushrooms (from the shiitake dashi)
50ml soy sauce
40g granulated sugar
3 egg yolks
1 tbsp rice vinegar
10g granulated sugar
½ tbsp light soy sauce
1. Make the shiitake dashi the day before. Put the shiitake in a medium pan, cover with 1 litre cold water and leave to soak for 6-8 hours (or overnight).
2. To make the tsukudani, transfer the soaked shiitake and about 100-200ml of the liquid to a small pan (reserve the remaining soaking liquid). Add the soy, mirin and sugar, set over a medium heat and simmer until reduced by half. Leave to cool and set aside until ready to serve.
3 Meanwhile, finish the dashi. Add the soy sauce and mirin to the reserved soaking liquid and bring to the boil. In another pan, simmer the asparagus for 3 minutes. Drain and refresh in ice-cold water. Once cool, put in a heatproof container and pour over the boiling-hot dashi. Allow to cool, then chill for 4 hours.
4. For the kimizu, put all the ingredients in a heatproof bowl set over a pan of gently simmering water. Use a balloon whisk to whisk continuously until the consistency of mayonnaise (or slightly lighter – it will thicken a little). Sit the bowl in ice-cold water; whisk until cool.
5. To serve, drain the shiitake and the asparagus (discard the liquid). Serve with the fl aked crab and kimizu.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (6) 849kJ
This recipe was first published in April 2018.
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